Directions

Trim off the excess fat from the chicken wings and cut each wing in half through the mid joint to make each wing into two winglets.

Make the marinade. Place in a large bowl the first 1 Tbsp black pepper, 1 Tbsp chilli powder, vinegar, tamarind water, sweet soy sauce and sea salt. Mix together and stir in the chicken wings. Marinate in the fridge, preferably overnight.

Heat the oil in a large heavy-based frying pan and brown the marinated chicken wings, in several batches, until nicely coloured all over.

Place the browned chicken into a medium sized pot and set to one side.

In the frying pan, gently fry the onion, garlic and curry leaves until soft and tender and add to the pot of chicken.

Pour the coconut cream into the pan, bring to the boil and reduce until thickened slightly before adding to the pot with the tomato.

In a separate small frying pan lightly toast the curry powder over a medium heat for 1-2 minutes or until fragrant.

From the farm

From the pantry

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